Easy Oil Free Pumpernickel Bread After the 90 minutes, lightly press any excess gas out of the dough if needed and reshape into a round boule shape. place onto a lined sheet pan with parchment paper, cover again with the towel and let it rest another 90 minutes. it will puff up just a bit more at this step. preheat the over at 400°f. Add the flour blend, cocoa, brown sugar, onion powder, instant coffee, and caraway seeds to a large mixing bowl. stir together. make a well in the flour mixture. add the sugar and yeast to the well: warm the seltzer water in the microwave until it is 118 degrees fahrenheit.
Easy Oil Free Pumpernickel Bread Instructions. pre heat oven to 350 f. grease a standard bread pan. mix together the almond flour, cacao powder, baking powder, brown sugar, caraway seeds, cassava (or gluten free baking mix or whole wheat flour), and salt. mix those ingredients together. add the melted butter, molasses, eggs and water and stir. When ready to bake, preheat the oven to 170 200ºf. oil a 9×5 inch loaf pan. scoop the dough into the prepared pan and smooth out the top using a few sprinkles of water and a silicone spatula. if adding seeds to the top, sprinkle them over the dough. then, using moistened fingertips, pat the seeds into the dough. Heat the oven to 350 degrees f. cook the bread for 20 minutes. remove carefully from the pan and transfer the bread directly to the rack. bake an additional 30 40 minutes until fully set and crispy on the outside. allow to cool fully before cutting into slices with a serrated knife. Spray a 9×5 inch loaf pan with nonstick cooking spray. set aside. to a large bowl, add all purpose flour, bread flour, rye flour, cocoa powder, yeast, sugar, and salt. whisk to combine. in the bowl of a stand mixer fitted with a dough hook attachment, mix together the warm water, molasses, and vegetable oil.
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